Great for Italian sauces or simply as a snack

Oven dried tomatoes are great for adding flavour to recipes, or simply when eaten as a snack.

For example when used in Bolognese sause or combined with scrambled eggs, on toast or as part of a salad

However the type of tomato you use will make a real difference to the flavour and taste.

If you use Roma tomatoes you will be using the type of tomato used by chefs in Italy when making sauces. Esecially when you dry them you will strengthen the flavour even more, which is ideal for use in sauces or as an ingredient.

Oven dried tomatoes are very easy to make

First time I tasted them was in a Florence restaurant – the intensity of the taste was fantastic. OK, maybe the sunshine & joy of a holiday helped but there is no reason you can’t get exactly the same flavour & taste anywhere else.

Oven dried tomatoes are very easy to make, and you will need virtually no tools.

All you do is preheat the oven to 140C for fan or 120C for gas. When it’s heating rinse the tomatoes under cold water and dry them (I tend to just pat them with kitchen tissue).

Then halve the tomatoes and arrange them over a baking sheet, cut-sides up. And simply brush them lightly with olive oil

I tend to just sprinkle them with the salt – but some people sometimes add basil and/or oregano. Totally optional, but as I most use mine in Bolognese sauce I don’t need it.

Then bake for 2 to 3 hrs, depending on size and when they look right. After which I tend to use a food blender to smash them to bits.

The oven dried tomatoes video

The video below will show you how to make it. I will be adding my own video soon, but currently waiting for my home grown tomatoes to ripen.

The oven dried tomatoes recipe

To make your own oven dried tomatoes you will need:

Ingredients

• 450 gram Roma Tomatoes
• 1 tsp Sea salt
• 250 ml Olive oil
• 1 tsp Basil (Optional)
• 1 tsp Oregano (Optional)

Equipment

• Chef’s knife
• Aluminum foil
• Baking tray

Instructions

• Heat oven to 140C for fan or 120C for gas
• Rinse the tomatoes under cold water and dry
• Halve tomatoes and arrange over a baking sheet, cut-sides up
• Brush lightly with olive oil
• Sprinkle with the salt – and optional with the basil and/or oregano
• bake for 2-3 hrs, depending on size

But – the tomatoes will make all the difference

The one key item that is very important is the type of tomatoes you use.

Yes, either San Marzano or Roma tomatoes tastes great. But if you can’t get them try to get tomatoes that have a ‘thick skin’ and less water – as the flavour will be better.

Where to buy Roma Tomatoes

Please note there is a big difference between fresh Roma tomatoes and the ones you can buy in a can.

They are not available in most main supermarkets, although a speciality Italian food shop might have them.

However they are very easy to grow at home (all year round, not just in the Summer) and especially when using a hydroponic kit or aquaponic kit to grow them you will end up harvesting a lot of tomatoes.

For more details have a look at how to grow Roma Tomatoes